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Creamy Tofu Tortilla Soup!

Andrew Olson
  • minutes
  • Serves

INGREDIENTS

16 oz

extra firm tofu

1

large white onion

2 tbsp

vegetable oil

2

bell peppers (1 red, 1 green)

2 cloves

garlic

1 tbsp

tomato paste

1 15 ounce can

diced tomatoes (optionally: fire-roasted with green chilies)

4 cups

low-sodium vegetable broth

2 cups

water

1 1/2 cups

unsweetened non-dairy milk

2 15 ounce cans

black or pinto beans

2 cups

frozen corn

1/3 cup

cornmeal or masa harina

2 handfuls

cilantro

4

6-inch corn tortillas

1

avocado